Roughly chop onions and garlic (I put mine in food processor). Heat the medium-depth pan with 1 tablespoon of ghee, and add onions and garlic. Cook until the onions start looking translucent but not brown.
NOTE: you can skip this step and just add fresh ingredients to food processor from the get go.
Add spices for the curry paste and chopped tomatoes and cook until tomatoes are soft and their skin starts to peel off.
NOTE: you can skip this step and just add all the ingredients to the food processor raw.
Let it cool for a few minutes and transfer to food processor. Add nuts and and add 1-2 cups of water and run until paste is mixed well and mostly smooth.
Chop the mushrooms to the desired size. I mixed the kinds of mushrooms and cut them in large chunks, as it gives the curry a more hearty look after.
Add the remaining ghee to the pan, add the mushrooms and cook, string well, until they soften but are still firm).
Add curry paste, Sun-dried fenugreek leaves (Kasuri Methi) or curry leaves and water if needed. Cook for 10 min (more to blend flavours). TThe paste should not be runny at the end.
NOTE: Remember to taste and adjust salt and chilli if needed.
Garnish with fresh parsley or coriander, and serve with rice, noodles or over vegetables, like broccoli. Enjoy!
